Category Archives: Recipes

Cut  2.5  pounds of carrots in quarters and then  into 4″ or shorter sections,

Lightly coat the bottom of a large baking pan or cookie sheet with  Extra Virgin  Olive Oil,

sprinkle about 1/4 t Kosher Salt over the carrots.. I use David’s…

Bake at 400 degrees F… for 5-12 minutes depending on how well done you like them.

These can be eaten right from the pan, served on a plate with dinner, or dip them in your favorite sauce or dip..

If you’re eating them with dinner or fresh from the pan cook more well done, if using them with dip or sauce they should be a little more  al dente…

Happy Cooking and Eating!!!

6 Boneless, skinless chicken breasts

Marinade mixture for meat..

1/2 C Balsamic vinegar

2 T. Olive oil

1/4 t fresh ground black peppercorns

3 t Oregano

1/2 t Tuscan Sunset, or other Italian seasoning of your choice..

Mix  in a jar and pour over the chicken breasts.. put aside to marinade for an hour

Then put all into baking pans.

Marinade for vegetables..

1/4 C Balsamic vinegar

1/8 t fresh ground black peppercorns

1 t Oregano

1/4 t Tuscan Sunset spice , or other  Italian spices of your choice

Pour into a plastic bag add vegetables and shake..

1 tomato chopped

1/2 each of green, yellow, orange and red peppers

1 large onion sliced

3  large cloves of garlic, cut small

2 mushrooms sliced

1/2 bunch of celery cut into 2″ pieces

5 carrots sliced into 1/4 ths the long way then cut in halves

Pour vegetables into a  pan that you have drizzled with Olive oil..

Bake the meat and the vegetables separately, mix when serving.. roast for 25 – 40 minutes or until done..

I covered the vegetables but did not cover the meat while cooking..

1 Large onion chopped fine,
4 large cloves of Garlic chopped fine,
Olive Oil
16 oz ricotta cheese
3 extra large eggs,
1/2 of the Chorizo sausage recipe,
1/8 t nutmeg
salt and fresh ground pepper to taste, I use No Salt or lite salt to reduce the sodium content.

Cook the onion and garlic in olive oil add salt and fresh ground pepper to taste,

Beat eggs slightly in a bowl with a fork. Add Ricotta,cooked onion garlic mixture, and nutmeg,

Cook Sausage until just done, Add to the above mixture, Mix well and turn the whole mixture into a large fry pan with a lid. Cover and cook for at least 20 min..

Steam a large bundle of Swiss Chard while the Souffle is cooking.

Serves 3 or 4 Great winter recipe…

There is plenty of protein and few carbohydrates in this recipe, so it’s great for diabetic and other low carb diets..

1 Lb ground pork,
1 large red Honduran Pepper chopped fine,
6 cloves garlic, minced,
10 small Honduran dried red chilies,
2 t No Salt or Lite Salt,
2 Tbl oregano,
2 tsp cumin seed,
1 tsp black pepper corns,
1 tsp sugar,
4 Tbl Bragg Vinegar
2-3 Tbs water

Cool ingredients. Mix salt, red chilies, oregano, cumin seed, black pepper, and sugar in the Magic Bullet until well crushed. Add this mix and the red Honduran pepper to the pork. Mix with a fork. Add vinegar and water. This mix can be kept in the refrigerator for a couple of weeks.
Once made let it stand in the refrigerator overnight to season…

I used the seasoned sausage to make a sausage custard with Swiss Chard for New Years Eve…

If you do not have Honduran Chile peppers you can use any hot chilies, or peppers…

1 medium onion and 3 cloves of garlic

1-2 T. olive oil

3 Chicken Breasts(frozen, boneless, skinless defrosted cut into 1″ size pieces)

Tasty Bite Madras Lentils

Frozen Broccoli

Parmigiano Reggiano Stravecchio Cheese shredded to taste…

Cook the broccoli, enough for your family. Serve with shredded cheese.

In the meantime, cut up onion and garlic cook in the olive oil when browned add cut up chicken breasts. Stir and cook until browned. Add a bag of Madras Lentils, cook until hot. Serve and cover with the shredded cheese.

This recipe serves 3.
Everything needed for this recipe can be purchased at Costco…

Medium to large onion cut into small pieces.

3-6 cloves of garlic

Olive Oil

1# Lamb roast cut into 2″ pieces – marinade with 4 t Durkee Grill Creations Spicy Seasoning, in the refrigerator overnight

2-4 T water

broccoli

1 Pkg “Seeds of Change” Quinoa & Brown Rice.

Cut up onion and garlic saute in the Olive Oil until browned, add marinaded lamb and water cook until done,.

In the meantime cook the broccoli, and the Quinoa & Brown Rice.

Serve the Lamb over the Quinoa & Brown Rice, broccoli on the side. A garden salad may be added.

This serves 3.

3-4 cloves of garlic chopped,

1 lb baby carrots cut into 3 or 4 pieces each,

1 lb Parsnips cut into 1/2″ pieces,

1 Can baby beets,

1 t. dried rosemary,

1/2 t Tuscan Sunset Spice from Penzey’s (see Spice s from Penzey’s post), (Optional)

course salt,

3-4 T. Olive Oil, I use Filippo Berio Extra Virgin,

4 Cups of cut Butternut Squash or Sweet potato,

1/2 Cup honey/with 1/2 t cinnamon added (Stir well before pouring over vegetables).

Cook the garlic, carrots and the parsnips in a  pan with 1/2 c water until soft but not fully cooked. Drain the liquid.  In a baking dish mix cooked Vegetables, beets, and squash. Sprinkle with spices, mix one more time.  Drizzle the olive oil over the vegetables and bake covered for 20 min.. Remove from oven and coat with the honey/cinnamon mixture return to the oven for final time cook covered for 15 min. then uncover until vegetables are all roasted and glazed.   I cook these in a 2 1/2 qt. Corning Ware Casserole pan with the Glass cover.

I first found this recipe in a Better Homes and Gardens magazine. I have used and re-used it over the years. I have added and subtracted many items but this the version that I used  tonight..

A couple of years ago my daughter, Sara, bought me a four bottle set of spices called “International Salt Free”  from  www.penzeys.com ,  for Christmas.  These spices have helped to make some real flavorful meals at our home..

I use:

Mural Of Flavor 
Mural of Flavor blends over a dozen spices and herbs, creating a wall (hence mural) of flavor so delicious, there’s no need to add salt. Try it on chicken, fish, pork, and beef. Add it to soups, rice and potatoes. Shake it over tomatoes, corn, popcorn and scrambled eggs. Hand mixed from shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel.

This is a really good vinegar..  I use this one in my cooking.. …

I bought mine at Big Y. It may be available at other stores but I haven’t looked for it there yet..  1T and a 1 in. square of cheese..  before bed is good for blood sugar levels..